Chicken & bell pepper salad

3 servings
2 hours

How to make a salad with chicken and bell pepper? Very simple! First, prepare all the necessary ingredients on the list. Shallots are more suitable for this salad, but if there is no way to buy it, then you can replace it with ordinary bulb.

Wash the chicken fillet, peel from the films. Boil whole fillets in boiling salted water until tender (approximately 35 minutes). Inside, the meat should be as white as it is outside. Shake the finished fillet off the water and cut into bars or finer straws.

Peel the bell peppers from the seeds and stalks and cut into strips.

Peel and slice the onions into thin half rings.

Wash the parsley, shake off the water and chop finely.

In a bowl, combine the chicken fillet, bell pepper and onion.

Now prepare all the ingredients for dressing. You can replace tomato paste with fresh tomato, which must be peeled and grated. Note that because of the Korean seasoning, the dressing and the whole salad are quite spicy, about like carrots in Korean. If you don't want that spiciness, swap the seasoning for regular salt, pepper and paprika in proportions to your liking.

In a pan, combine tomato paste, soy sauce, vegetable oil and seasoning mixture.

Stir and warm everything together over a medium heat until the dressing boils. Let the dressing simmer for a couple of minutes with constant stirring. Do not try to achieve complete homogeneity - less dense vegetable oil will still rise to the surface, and the tomato mass will sink to the bottom.

Pour the hot dressing into the salad bowl to the chicken and vegetables and stir.

Sprinkle the salad with the chopped greens. Mix everything well again. If you like cilantro, you can add it together or instead of parsley.

Let the salad brew for 2 hours in the fridge, then serve. If you wish, you can not put the salad in the refrigerator, but serve immediately warm. As for me, such a warm version tastes better even without infusion. Enjoy your meal!